Recipe: Pumpkin Pie Filling

So on Tuesday, my guest blogger Michelle (from Taste Cafe in Safety Harbor) taught us how to turn a whole pumpkin into usable baking pumpkin. Now you are probably wondering, well what do I do with my pumpkin. Well good thing Michelle passed along the recipe for her amazing Pumpkin Pie! So without further ado…

Ingredients

• ¾ C sugar
• ¼ C firmly packed brown sugar
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ginger
• or 1 1/2 teaspoons of pumpkin pie spice
• ¼ teaspoon salt
• 2 C pumpkin (see how-to here)
• 8 oz sour cream
• 3 eggs yolks
• 3 room temperature egg whites
• 1 single crust pie shell uncooked (see recipe here)

Instructions

• Preheat oven to 400 degrees
• Combine sugars, spices and salt, stir well
• Add pumpkin and sour cream to sugar mixture, stir well
• In a separate bowl, beat egg yolks until thick and lemon-colored
• Stir egg yolks into pumpkin mixture
• In a separate bowl, beat egg whites until soft peaks form
• Fold egg whites into pumpkin mixture
• Pour filling into unbaked pie shell
• Bake for 10 minutes
• Reduce  heat to 350 degrees
• Bake for an additional 45 to 50 minutes, or until set.

*If edges begin to brown too quickly, shield edges with foil.